Enjoy pasta with all the bonuses of sourdough. This couldn’t be easier, and it’s delicious.

These spelt and Kamut sourdough crackers are true sourdough – thanks to the bulk fermentation step. Also easy to make, breaking the work into smaller steps.

My favorite bread base, the Italian Bread Base, has been the only thing I’ve used since perfecting it. It took me about half a year to get it just right, and then it took me a little longer to realize I could do it without read more…

When I first started milling, I wanted to do it all the healthiest way and right away. So I dove into sourdough. I was sorely disappointed, and decided to forget about it and master the yeast breads. I am SO GLAD I did. So why read more…

Sourdough rye bread has become one of my all-time favorite breads. If you like rye bread at all, I insist you give it a try.

My true to Philly style pretzels made even better with freshly milled flour and sourdough.